You’ll be hard pressed to find a creamier way to start a meal than with this decadent bruschetta, featuring creamy whipped ricotta. The delicious ricotta adds a layer of flavor that will leave customers wanting more

Ingredients

Whipped Ricotta

Ricotta, 1 pound

Heavy Cream, 1/3 cup

Salt and Pepper, to taste

Bruschetta with Whipped Ricotta

1 baguette French bread or similar Italian bread

Olive Oil, ¼ cup

Whipped Ricotta

Cherry Tomatoes or bruschetta topping

Balsamic Vinegar, to preference

Directions

Add Ricotta to the bowl of a food processor with the blade attachment. Run on high for 1 minute or until smooth.

Drizzle in cream with the food processor running and continue to process until smooth and creamy.

Season to taste.

Cut bread into half-inch slices, brush one side of each slice with olive oil and place olive oil-side down on a baking sheet or roasting pan.

Toast slices at 450F° for 5 to 6 minutes until slightly browned around the edges.

Top bread with a good smear of the whipped ricotta and then cherry tomatoes or bruschetta topping. Drizzle with Balsamic vinegar.